EGGPLANT MEATBALL



  • 0,22 lbs eggplant
  • 2 tablespoons of grated cheddar
  • 3 eggs
  • 1 coffee cup of flour
  • 1 bunch of parsley
  • 1 cup of refined flower oil

 Paste:

  • 3 tablespoons of butter
  • 1 1/4 coffee cups flour
  • 5 coffee cups of milk
  • 2 teaspoons of salt
  • 1 small lemon

Eggplants are left on a strong fire without peeling. They are cooked thoroughly until their skins are burnt all over, by holding the handle, the skins are peeled from top to bottom with a knife, and the eggplants are placed in a bowl containing 4 glasses of lemon water. When this work is done, butter and flour are added according to the measurements in a small saucepan and roasted for 2 minutes. Hot milk is added to these and mixed almost like beating and they are all taken care of with each other. After 1-2 minutes, it is removed from the fire, grated cheddar; salt, chopped parsley and eggplants left on one side are added to it, and beaten thoroughly with a fork. When they are all mixed together, they are stored in the refrigerator for 2 hours to cool and solidify. After 2 hours, large walnut-sized pieces are cut off and rounded in the palm of the hand. These are first dipped in flour, then in a shaken egg. It is heated by putting flower oil in a pan and the rolled eggplants are thrown into the pan. Eggplant patties are fried by turning them and taken with a slotted ladle, set aside and served.

 

ENJOY YOUR MEAL

 

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